Margherita pizza is the all time classic pizza, this homemade version is well worth the effort at it take your senses on a trip to Italy. The pizza dough recipe we use here is fool proof so no need to use a packet mix or pre-made pizza base.
(Makes 2 pizzas)
For the pizza dough
- 350g strong white flour
- 25g coarse semolina, plus extra for sprinkling
- 1½ tsp salt
- 7g pkt fast-action dried yeast
- 1 tbsp olive oil, (not extra virgin) plus extra for drizzling
- 275ml tepid water
For the topping
How to make Margrarita pizza
- 400g can plum tomatoes
- 2 plump garlic cloves, finely chopped
- 2 tbsp tomato purée
- 2 balls buffalo mozzarella, (about 140g each)
- two small handfuls basil leaves
- roughly torn parmesan shavings and rocket, to serve
How to make the Margherita pizza sauce
- In a bowl, mix flour, semolina, salt and yeast.
- Make a dip in the middle, pour in oil, water, then stir and squeeze everything together (hands are easiest for this).
- The dough should feel very sticky When it is well mixed, cover and leave for 15 mins.
- Tip the dough on to a lightly oiled work surface and rub your hands and the inside of the bowl with oil.
- Knead the dough about 12 times only, giving it a quarter turn each time you knead.
- Tuck the ends under so it is the shape of a ball and lay it in the bowl, seam side down.
- Cover and leave for 10 mins.
- Repeat the kneading and leaving for 10 mins again, then knead and leave for 15 mins, oiling the surface and your hands each time.
- Drain the tomatoes and tip them into a bowl.
- Snip them into small pieces with scissors.
- Stir in garlic, tomato purée, and seasoning. Set aside.
- Brush a baking sheet with oil and sprinkle with a little semolina.
- Heat oven to 240C/fan 220C/gas 9.
- When the dough is ready, cut in half and put one half onto a lightly floured surface.
- Knead 4-5 times to squash out any air bubbles, then roll it out.
- At the point where it just keeps springing back, brush off the fl our from the work surface and rub on a little oil. This makes it easier to roll.
- Continue to roll out until you have a 28cm circle, pulling it into shape as well.
- Lift it onto the baking sheet (it’s easier if you drape it over a rolling pin).
- Drain the mozzarella, then pat dry with kitchen paper.
- Brush the dough with olive oil, then spread half the sauce over, almost up to the edge.
- Scatter over half the basil, then tear up one mozzarella ball and scatter over the basil.
- Grate over pepper and drizzle with a little oil. Bake for 12-15 mins, until the topping is bubbling and the dough is going brown.
- Repeat with the remaining dough and toppings.
- To serve, scatter with parmesan shavings, rocket leaves and drizzle with oil.
Recipe from Good Food magazine, May 2006